Shrimply delicious deviled eggs
6 large, hard-cooked, shelled
6 oz, frozen cooked salad variety, thawed and finely chopped
reduced calorie mayonnaise
1 Tbsp, fresh, chopped
- Halve the eggs lengthwise. Remove the yolks and save for another use. Set the egg whites aside.
- Combine the shrimp, mayonnaise, mustard, and seasoning in a medium bowl. Spoon the shrimp mixture into the egg white halves. Sprinkle with the parsley. Place the eggs on a plate and serve at once. Or cover with plastic wrap and refrigerate until ready to serve, up to 2 hours. Yields 2 halves per serving.